Courgetteandleeksoup Recipes

CHILLED ZUCCHINI-LEEK SOUP

Steps:

• Pour chicken stock into a large saucepan and bring to a boil.
• Meanwhile, heat olive oil in a pot and cook leeks until soft and translucent, about 5 minutes. Add zucchini and curry powder and mix well. Pour in hot chicken stock. Season with salt and pepper and bring to a boil. Reduce temperature and simmer until zucchini are soft, about 30 minutes.
• Remove soup from heat and allow to cool slightly. Puree soup using a stick blender until smooth. Stir in creme fraiche. Refrigerate at least 1 hour.
• Serve with crumbled feta cheese and croutons.

COURGETTE, LEEK & GOAT'S CHEESE SOUP

Steps:

• Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
• Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat's cheese and basil, then blitz again.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.

LEEK AND COURGETTE SOUP

Steps:

• Heat the oil in a pan and sweat the vegetables under a lid for 10 - 12 minutes until tender, stirring occasionally.
• Add the stock and pepper and bring to the boil.
• Lower the heat and simmer for 15 minutes.
• Partially blitz with a stick blender leaving lots of chunks for texture.
• Serve.

ZUCCHINI AND LEEK SOUP

Steps:

• Trim leeks, wash thoroughly.
• Slice celery, leeks and zucchini; peel and slice carrot and potato.
• Heat butter in a large saucepan, add vegetables. Stir to coat vegetables in butter.
• Cover pan, cook over medium heat 5 minutes; stirring occasionally. Do not allow vegetables to brown.
• Add water, crumbled stock cubes, salt and pepper; mix well.
• Bring soup to boil, reduce heat, simmer, covered for 15 minutes or until vegetables are tender.
• Stir in parsley.
• Puree veg and liquid in a blender; blend just one cup of soup at a time on medium speed.
• Return soup to saucepan, add cream, reheat without boiling.

COURGETTE AND LEEK SOUP

Steps:

• Heat the oil in a large pan . Add the onion and leeks; cook for 5-10 minutes Add courgettes and cook, stirring, for a further 5 minutes.
• Add stock and rosemary , then bring to the boil. Season, reduce the heat and simmer for 20 minutes.
• Cool the soup slightly and whiz soup with a liquidizer until smooth.
• This is now the stage where you freeze.
• Reheat the soup gently and serve with your favorite soup side.